Ham Hash with Poached Eggs

I was an adult, living in Andorra, before I learned how to poach an egg.

My mother had an electric egg poacher, as did I when I left home. They were handy little counter-top appliances with individual cups for the eggs. Put in the egg, add water, set the timer and, like magic, perfectly ‘poached’ eggs were done when the buzzer went off.

It didn’t make the cut when we packed up to move across the pond. I had to learn how to poach eggs the old-fashioned way.

I normally do it in a skillet that will hold at least an inch of water. A friend taught me the trick of heating the water to boiling in a kettle, then pouring it into the skillet when I turn the heat on. (Our electric kettles boil water very, very fast.)

However you do it – it’s easy.

Or just fry them….

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Ham Hash with Poached Eggs

Print Recipe

You can use corned beef for this – or the leftovers from a ‘boiled dinner’.
I give detailed instructions for poaching the eggs if you are unfamiliar…. or just fry them.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: One Dish Dinners
• Method: Skillet

Ingredients

Scale 1x2x3x

• 2 medium potatoes, roughly chopped
• 2 medium carrots, roughly chopped
• 1 rib celery, chopped
• 1 onion, chopped
• 1 1/2 cups cabbage, chopped
• 8oz (240gr) ham, cut into bite-size pieces
• 1 tbs oil
• 2 eggs
• 1 tbs white vinegar

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Instructions

• Heat oil in a large skillet over medium heat.
• Add onion, celery, carrots, potatoes, and sauté 5 minutes.
• Add cabbage, ham, and sauté 5 minutes longer
• Cover, reduce heat and let cook for 5 – 10 minutes longer or until vegetables are almost done.
• Increase heat to medium, and let fry, undisturbed, for about 7 minutes.
• Then turn/stir, spread back out and let fry, undisturbed, for 5 minutes.
• Vegetables should be cooked through at this point.
• Continue turning and frying until it’s as golden and crispy as you like it.
• When it’s done to your liking, reduce heat and poach eggs.
• The Eggs:
• Fill a deep skillet with water.
• Heat water over medium-high heat.
• Add vinegar.
• When water is softly boiling reduce heat and poach eggs:
• One at a time break egg into a small saucer.
• Swirl a spoon in the water where you will put the egg – off to one side.
• When water is swirling drop egg into center.
• With slotted spoon try to keep the white together.
• Do next egg.
• With regular spoon scoop some hot water over tops of eggs. Poach for 2 – 3 minutes or until white is set but yolk is still very soft.
• Remove eggs with a slotted spoon and put on hash.
• To serve:
• Put half of the hash on each plate and top with a poached egg.

Notes

The water in the skillet should be between 1 and 1 1/2″ (2.5 – 4cm) deep.
The vinegar helps keep the egg whites together.
Use either white or green cabbage.
Once the vegetables are cooked you can continue frying to get a crisp, brown crust.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 601
• Sugar: 11.7 g
• Sodium: 275.5 mg
• Fat: 23.1 g
• Saturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 52.5 g
• Fiber: 10.7 g
• Protein: 45.9 g
• Cholesterol: 292.6 mg

Keywords: ham, hash, potatoes, carrots

For breakfast you could try Poached Eggs, Hunter’s Style with ham & mushrooms.

I love having a big, hearty breakfast – for dinner.

In the morning, for actual breakfast, I eat light and drink coffee.

It would be more ‘traditional’ for Americans to make this with corned beef.

We can’t get corned beef here, that I know of, anyway.

We also couldn’t get it in Ireland (we lived there for a year).

There were boiled dinners, of course, with potatoes, cabbage and carrots. But the meat used would have been a slab of bacon, a piece of ham or pig cheeks.

I remember going to the big market in Cork in the spring and seeing a counter lined with pig heads. I thought they were a plastic decoration.

They weren’t – they were for cooking and I haven’t a clue how.

A nice corned beef brisket, in a package at the supermarket, was not an option.

I still shudder when I think of those pig heads….